"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Saturday, April 14, 2012

I first had Singapore noodles at a Chinese restaurant in San Francisco. I loved the thin rice noodles but they had chicken, prawns and eggs in it. Though I eat them all, I not necessarily like them all in one dish. So I have modified the recipe and tried to add more veggies. After many tries, this is the Vegetarian/Vegan version I liked the most.

Note -
1. I have given all the brand names not to advertise them but for my own future reference.
2. You can use any veggies of your choice. My rule of thumb is if you can eat those veggies raw or half-cooked, those veggies can be used. Apart from the vegetables mentioned above, some suitable candidates are baby corn, green peas, yellow corn, mushrooms, tricolored bell peppers, onions, leeks, green onions, savoy cabbage etc.
3.I have used brown rice noodles to include fiber.
4. I generally add more veggies to noodles proportion.